Ultilization Of Thickeners And Binders For Improving Quality Of "Gio Lua" Vietnamese Traditional Bologna

Abstract

The study was aimed to improve quality of Vietnamese bologna sausage by using binders and thickeners which can replace borax and not causing any health problem for consumer or changing in flavor of product. This study mainly determined the textural characteristics such as hardness and physical characteristics such as cooking loss and water holding capacity of Vietnamese bologna sausage with addition of carrageenan and transglutaminase. In addition, carrageenan and transglutaminase samples was also examined to insure about the sensory quality such as appearance, texture and flavor. All Vietnam bologna sausages after processing were used for pH, moisture content, fat content, protein content, cooking loss, hardness and water holding capacity determination. Data after measuring resulted that addition of CG and TG decreased percentage of cooking loss while increased hardness and water holding capacity of Vietnamese bologna sausage samples. The result was parallel with the acceptance of consumers in sensory evaluation in term of textural properties of Vietnamese bologna sausage, the higher level of CG and TG the more acceptance of customer in flavor, appearance, hardness, springiness and overall acceptability. Flavor and textural score of 1.5% CG and 1.5% TG was higher than that of control sample while physicochemical properties of 1.5% CG and 1.5% TG samples was similar to control samples which was added with polyphosphate to improve Vietnamese bologna sausage’s quality. Moreover, addition of CG resulted in better quality of Vietnamese bologna sausage than TG at the same level.